Well, hello! It’s been a while … I know. But I have good news! I’m back.

This blog has proved to be a life-changing experience for me, and I can’t thank you enough for your continued support. I’m excited to announce a new chapter: I’ve started a new site, bysarahashley.com! I hope you’ll check it out and continue on this journey with me.

The funny part is, I’m pretty sure I used to use this quote. In my head it made sense that if you keep on trying, eventually it will come back around to you. But, the truth is, there is no waiting. You can’t wait for things you want to happen – you have to make them happen. You have to keep on keepin’ on and force things to come back to you. Waiting just isn’t part of the equation.

P.S. Hi! I still exist, I’m here. My life has stopped and taken an incredible turn and I can’t wait to share every ounce of it with you. Until then, I’ll be working my ass off – never giving up.

xxS

It’s like biting into a little pillow from briny seafood heaven. Creamy oyster surrounded by a crispy-crunchy deep-fried coating? Can’t go wrong with that!

If ever I see them on a menu, I order. Love them on a sandwich, po’ boy-style, and I also love fish tacos – so fried oyster tacos seemed like a perfect idea.

The fried oysters are so good on their own, you just might want to eat them that way. And they’re easy to make at home, as long as you don’t mind getting down with a big pot of oil.

You could serve them on their own as an appetizer with the salsa (probably better more puréed than chunky as it is used in the taco) or the crema as a dip. And really, you could even play with the flavors in the coating to give the oysters a different spin. As in, use 1 cup all-purpose flour and then your own favorite spices to replace the adobo. If you wanted to keep it true to New Orleans, you could make a rémoulade sauce, for example. Major yum.

And of course, you can go with the Mexican route I’ve provided here. I love the tangy tomatillos and creamy avocados with the crunchy oysters, and the smoky-spice and coolness from the chipotle crema adds another layer of flavor.

These bad boys are just begging to be enjoyed over a pitcher of margaritas, don’t you think? And don’t forget to buy some tortilla chips in case you’ve got extra salsa.

Fried Oyster Tacos with Tomatillo-Avocado Salsa + Chipotle-Lime Crema

• Peanut oil, for frying
• 1 cup buttermilk
• 1 tablespoon hot pepper sauce (like Tabasco)
• 2 dozen oysters 
• 1/2 cup all-purpose flour
• 1/4 cup masa harina
• 1/4 cup yellow cornmeal
• 1 tablespoon adobo seasoning
• Kosher salt and freshly ground black pepper
• Corn or flour tortillas 
• Tomatillo-Avocado Salsa, recipe below
• Chipotle-Lime Crema, recipe below

Heat a pot of oil (about 2/3 full) to 350 degrees F. Meanwhile, combine buttermilk and hot pepper sauce in a small bowl. Drop the oysters into the buttermilk and allow them to hang out there until the oil is heated.

Combine flour, masa, cornmeal, and adobo in another shallow bowl. When oil is hot, remove the oysters from the buttermilk in batches of 6, and coat them in the flour mixture. Shake to remove excess and gently drop them into the hot oil. Fry for about 2 minutes, depending on the size of the oyster, until golden and crispy, turning them gently as needed. Remove to a paper towel-lined plate and season immediately.

Serve with toasty tortillas of your choice, salsa, and crema. Enjoy!

Chunky Tomatillo-Avocado Salsa:

• 2 pounds tomatillos
• 3 to 4 garlic cloves
• 2 serrano chile peppers, seeded and roughly chopped
• 1/2 red onion, roughly chopped
• 1/2 cup (loosely packed) cilantro leaves
• 1 teaspoon kosher salt
• 2 avocados, diced

Chipotle-Lime Crema:

• 1 cup sour cream (use 1/2 fat-free Greek yogurt if you want to lighten it up)
• Juice of 1/2 lime
• 1 to 2 chipotle peppers in adobo
• Kosher salt

Combine all ingredients in a small bowl. Season to taste.

But because that’s all been said and done in my kitchen, I chose to go a different route with this week’s quinoa inspiration à la The Food Matters Project. Perfect timing because I’ve been craving stuffed zucchini in a major way.

You could take this basic idea and go a number of ways, but since I had some chorizo on hand, I went with that. Chorizo adds crazy flavor to the whole mix, since you’re cooking the vegetables in the fat that renders from it. You could stick with all veggies if you prefer – remember, the quinoa makes it a complete meal for you – or you could… who can guess where I’m going with this… use bacon!

I don’t use the seeds here because I’m not crazy about the texture, but you could definitely use the guts of the zucchini in your stuffing if you like. As for the cheese on top, queso fresco or a good melting cheese is your friend. If you’re thinking Monterey Jack… the answer is yes!

To get the original recipe for Quinoa Tabbouleh, check out Sara’s post – and to see what the other members conjured up, head here!

I mean, where have I been? It’s been a long 27 years without goat cheese cheesecake.

Cheesecake should probably be my favorite dessert, right? Considering that cheese is my numero uno food group. I do love a good cheesecake, now that I think about it. Sometimes I get a craving and send Daniel down the street for this ridiculous “30th Anniversary” crazy-town chocolate number from The Cheesecake Factory. It’s so rich and indulgent and just totally NUTS. Have you ever had this sucker?

It might happen only once a year for me, for said reason – it’s so over-the-top sweet and indulgent that I have it once and I’m good for, um… a year. Such is not the case with this very distant relative of that cheesecake.

I saw Anne Burrell make a goat cheese cheesecake on one of my favorite shows, The Best Thing I Ever Made – and days later, my version was born. This was the perfect opportunity to explore one of my favorite flavor combinations that I’ve been dreaming about: goat cheese and cherries!

Throw thyme into the mix, and throw your old cheesecake recipe out the door.

We already know I’m obsessed with fresh herbs and cocktails, and now that obsession has found its way into the world of desserts.

I can’t explain why this works so well together, but it just DOES. The goat cheese is tangy and totally balances the sweetness of the whole fact-that-you’re-eating-cheesecake situation. Of course, I’m partial to the cherries but you could go with virtually any fruit topping. Anne offeres a pineapple idea in her recipe which I think would pair nicely with the goat as well. But I do just love these cherries with the thyme…

I have a feeling this is going to become a signature dinner party dessert from me. Let’s just hope my guests love it as much as I do. If not, no worries – Daniel and I can totally take care of this one on our own.

Goat Cheese Cheesecake with Thyme-Infused Cherry Topping

Gingersnap Crust:

• 2 cups gingersnap crumbs (about 35 cookies)
• 2 tablespoons sugar
• 1/8 teaspoon kosher salt
• 1 stick unsalted butter

Goat Cheese Cheesecake:

• 2 8-ounce packages cream cheese, room temperature
• 1 10.5-ounce package/log goat cheese, room temperature
• 1 8-ounce package crème fraïche
• 4 large eggs, room temperature
• 1 cup sugar
• 2 teaspoons vanilla extract
• 2 teaspoons fresh lemon juice

Thyme-Infused Cherry Topping:

• 4 cups fresh, pitted Bing cherries (reserve 1 cup for later)
• 1/4 cup honey
• 1/2 cup water
• 2 teaspoons balsamic vinegar
• 5 sprigs fresh thyme
• Flaked sea salt, for serving

Preheat the oven to 350 degrees F.

To make the crust: Combine all ingredients in a food processor. Use 1 tablespoon of the butter to butter a springform pan. Press gingersnap mixture into the bottom of the pan.

To make the cheesecake: Beat cream cheese and goat cheese using the paddle attachment of your stand mixer on medium speed until light and fluffy. Beat in crème fraïche until combined. Beat in eggs, one at a time, mixing well after each addition. Beat in sugar, vanilla, and lemon juice until combined. Pour mixture over crust and smooth the top. Place pan on a baking sheet and bake for about 1 hour, turning the pan once, until the cheesecake is set around the edges but still slightly jiggly in the center (it will continue to set as it cools). Check periodically to see if the top of the cheesecake is browning – tent with foil if you notice this (clearly, I didn’t – no worries!).

To make the topping: Combine all ingredients in a small saucepan over medium heat. Simmer for 30 minutes, until the mixture reduces and thickens. Remove thyme sprigs and stir in reserved cherries.

Allow cheesecake to cool completely before serving. Even better if you can refrigerate over night, though a few solid hours will do the trick. Serve with cherry topping and a light sprinkling of sea salt. And bring me a slice, would you?

“to keep the body in good health is a duty, otherwise we shall not be able to keep our mind strong and clear.” –buddha

Or better yet – have you ever gone on a health bender that actually works? Please, don’t say the “d” word around these parts. I don’t believe in dieting, and I never will. Dieting is deprivation, and it only lasts until you starve yourself enough to binge eat an entire box of Cheez-Its again.

{That would totally my binge food of choice, anyway. What’s yours?}

When Danielle reached out to me about reviewing her program on my blog, I was skeptical. I’ve done cleanses before, and … well, I’ve done a cleanse before, and it was not for me. 3 days of drinking mostly kale and other vegetables and fruits didn’t seem like a bad idea, but my stomach didn’t agree. Beyond that, I was mentally and physically miserable during those 3 days. And perhaps worst of all, there was no pot of gold at the end of the vicious rainbow. When it was over, it was over – I went right back to my old ways.

Still, when I saw that most people lost an average of 5 pounds on this program, I had to try it out myself. Everyone is familiar with those last 5 pounds. And guess what? It happened!

About the 14-Day Fresh Start Nutrition Program: Note that it is not called a cleanse. The cleansing portion is called a reset, and it happens during the first 5 days. During the reset, you eat 3 shakes a day, 2 bars as snacks in between, and then you are free to eat 1 serving of fruit and as many raw or lightly steamed vegetables as you would like (with the exception of carrots and potatoes, which become high-glycemic when cooked – raw is good, though). No coffee, though you can have green tea. Hot water with lemon is recommended to start and end your day to aid with digestion (which surprisingly helped me a lot!). After the reset, you are given more shakes and bars to have one daily for the next 9 days, along with a TON of material to help you learn about the benefits of low-glycemic foods and healthy eating in general. Videos, recipes, everything. Really good stuff.

My Experience with the Program: On the first day, I felt like crap – I’m not gonna lie. The second day, I started feeling better. By the end of the second day through the end of the reset, I felt amazing. I work in a place where I’m surrounded by junk food – better yet, we had 2 birthdays at work that week, and I didn’t even want any of it. I had zero cravings! It was pretty insane. I truly felt my energy skyrocket, which is something I had only previously heard about. When the reset was over, I almost didn’t want it to end. I was loving the feeling of not craving crazy amounts of carbs, sugar, etc. But, that feeling continued on through the 2 weeks. And it’s still happening now. It’s all about eating small meals throughout the day – something I’ve been doing for years – but more importantly, understanding the foods you eat and what they do once they enter your body. I was skeptical that I would lose weight – I don’t own a scale so I didn’t know for sure until I finally found myself at Publix and hopped on one – but I did lose about 5 pounds. You’re still getting a decent amount of calories during the reset if you add it up (around 1100 to 1200 if I remember correctly, plus the extra fruit and veggies) and I eat pretty healthily during the week anyway, so I wasn’t sure if it would affect me. But it did! If you’re not used to eating in small, healthy meals throughout the day, I would think you could lose even more weight. Especially as you continue this style of eating going forward after the fact.

I’ve been reading about healthy eating for a long time, so I do get excited to learn something new. Did you know that instant oatmeal of any kind is a no-no? High-glycemic. Basically, the longer things cooks, the longer they take to be absorbed into your blood stream. Which is good! So step away from the instant brown rice. It ain’t doing you any favors.

This I’ve known – but do you? 300 calories of cake is not the same as 300 calories of vegetables. Seems logical, but you might still tell yourself that if you have that cake, you’ll skip lunch and be even for the day. Go ahead and do that, and see what happens later on that day. That cake is going to make your blood sugar go crazy, and I guarantee the rest of the day will be in much worse shape than if you’d eaten 300 calories of nutrients.

We know that processed foods are bad, but most of us consider sliced turkey or chicken breast from the deli to be a healthy choice. This program advises you to avoid deli meats, which are processed nonetheless. I hadn’t ever really thought about it, but of course, it makes sense. You’re much better off cooking your own turkey/chicken breasts and eating that meat, if you can find the time.

There is SO much information, you’re guaranteed to learn a ton. But the most important takeaway – beyond losing 5 to 10 pounds – is that this program has the power to change the way you think about food. Even after the cleanse, reset, whatever you want to call it, is over with.

Read Danielle’s personal story about her battle with depression and food. And look where she is now! Love, love, love reading stories like this. Get on her email list here, and check her out on Facebook here.

And the grand finale? This program goes for $249, but Danielle was kind enough to give us a $40 discount (she actually offers $20, and a $20 referral fee to me for anyone who buys it, but I would rather the whole discount go to you). So, your total cost will come to $209.

Click here to learn more and get started, and enter “20somethingcupcakes” for the discount code.

P.S. The shakes are amazing! I already have more on order. My favorite was the chocolate, with strawberry coming in at a close second. And if you have any questions for me, shoot!

How about a waffle iron so that the 64% of you who don’t own one can actually make these beauties?

Pretty maj, if I do say so myself.

Up until the super-awesome folks at BigKitchen offered me one of these bad boys for a review and giveaway, I had never made waffles before. Impossible without a waffle maker (well, unless you’re Alejandra and get crazy-creative with your grill pan) and Daniel was not about to allow me such a luxury into our already cramped kitchen. No, I’m afraid there’s no more room between the ornaments and the cake dome under our guest bathroom sink.

But! When someone offers you something for free, Daniel’s argument goes out the window. And besides, this thing is pretty compact. Plenty of room among someone’s ridiculous sneaker collection in his closet if you ask me.

Can someone let the folks at VitaMix know about this? I need one badly, and this is the only way I can con Daniel into letting me get one. Please and thank you.

Anyway, I know what you’re thinking about these here waffles. Here she goes again with the bacon. WEIRD.

It’s not weird, at all – I can assure you. I dream about the combination of bacon, blueberries, and maple syrup – all living together in perfect harmony. You know you were going to have bacon anyway, so why not let it right on into the party?

And the waffle maker? Pretty dope. At first I was, or should I say, my resident dishwasher Daniel was, turned off by the fact that you can’t remove the inside piece to clean it. But then I did my research and discovered this is the way most (all?) waffle makers are made. And really, it’s nonstick so it cleans easily anyway.

I love that this model cooks super-quick, 90 seconds to be exact, and beeps when it’s done. You can be a total beginner in your waffle-making career and still turn out perfect waffles each time.

The only thing you need to get used to is knowing how much batter to pour in each time. But after you overflow it once or twice – no bigs – you’ll have it down.

Here is a link to the super-sweet waffle iron – and BIG thanks to our friends at BigKitchen for hooking it up!

Ready to learn what you’ve gotta do to win? Go to BigKitchen and find something you like/want/need. Trust me, it won’t be difficult. Leave a comment below with your object of desire!

For additional entries, you can:

• “Like” both 20something cupcakes and BigKitchen on Facebook
• Follow both 20something cupcakes and BigKitchen on Twitter
• Follow both 20something cupcakes and BigKitchen on Pinterest

That’s 4 chances to win! Please leave a separate comment for each of the entries so that I can count ‘em up properly. Good luck!

The fine print: You have until midnight EST on Wednesday, August 29th, to leave your comment(s) for a chance to win. I’ll holler at the winner (by email, so be sure to leave a valid email address) on Thursday; the winner must holler back with a valid mailing address within 7 days or I will be left no choice but to randomly select another winner. Open to U.S. residents only.

UPDATE: And the winner is… Rusty (Sarah) H. from California! Congrats! And thanks to all for entering.

Summer eating at its finest.

This is … a Greek take on nachos. How fun is that?! I’ve been eyeing this recipe in The Food Matters Cookbook since we began and so I was more than pleased to help fellow member Megan out with her selection when she asked me.

The original recipe is titled Greek “Nachos” with Feta Drizzle, and because I was so into the idea, I stayed pretty true to it. The general theory is that pita chips replace the tortilla chips, and then summer veggies like tomato and cucumber form a salad on top. Mark combines the feta with yogurt to form a drizzle, but instead I opted to melt the feta over the chips with chicken. Hello, store-bought rotisserie chicken! You could brown up some ground lamb instead if you’re feeling extra Greek. And if you want to keep things meatless, add hummus or roasted chickpeas in place of the chicken.

Instead of leaving the veggies as-is, I kicked them up a notch by turning the cucumbers into a chunky tzatziki and the tomatoes into a salsa made with roasted red peppers. I get those in the antipasto bar at The Fresh Market, which is even better than the jarred variety – but jarred will work, too. Both of these condiments are packed with veggies, and literally so good that I just want to eat them with a spoon. Which I most definitely did! Go crazy and pour them generously all over your nachos. The flavors all work beautifully together.

And in case you think you’re going crazy today, you’re not! We’ve gone under the knife… Yes, a bloggy-makeover is underway! Hope you like.

Greek {Chicken} Nachos

Chunky Cucumber Tzatziki:

• 1 cup Greek yogurt {I use non-fat}
• 1/4 cup sour cream
• 1 tablespoon minced garlic
• 1/4 cup finely chopped dill
• 1/4 teaspoon kosher salt
• Few grinds cracked black pepper
• 1 English hothouse cucumber, peeled, seeded, and diced

Roasted Pepper + Tomato Salsa:

• 2 roasted red peppers (or about 1 – 2 cups jarred)
• 1 pint grape tomatoes (preferably mixed colors)
• 1/4 red onion, roughly chopped
• 1 to 2 cloves garlic, roughly chopped
• 1/4 cup cilantro leaves
• Juice of 1/2 lemon
• Splash of extra-virgin olive oil
• 1/4 teaspoon kosher salt

For the Nachos:

• 4 whole wheat pita breads
• Extra-virgin olive oil spray
• About 1 to 2 teaspoons ground cumin
• 6 to 8 ounces crumbled feta cheese (3/4 to 1 cup)
• 2 cups shredded chicken breast (from 1 rotisserie chicken)
• 1/4 red onion, thinly sliced
• 1/2 cup pitted Kalamata olives, chopped
• 1/4 cup finely chopped mint leaves
• Chunky Cucumber Tzatziki, for serving
• Roasted Pepper + Tomato Salsa, for serving

To make the Chunky Cucumber Tzatziki: In a medium bowl, whisk everything except for the cucumber together. Fold in cucumber and taste again to check for seasoning, adding more salt if necessary. If you’ve got the time, make this up to 2 hours ahead to allow the flavors to blend.

To make the Roasted Pepper + Tomato Salsa: Combine all ingredients in your food processor. (If you don’t have one, you can finely chop everything yourself.) Pulse until you reach desired consistency, about 5 to 10 times. (If your salsa lets out a lot of moisture, just drain it!)

Preheat the oven to 350 degrees F. Cut the pita breads in half down the middle and then split them. Cut each half in half again so that you’ve got big chips. Place on baking sheets; spray chips with oil and sprinkle lightly with cumin.

Bake for 5 minutes until lightly crisped. Add feta and chicken and pop ‘em back into the oven for another 10 to 12 minutes, until the cheese has melted and the chicken is warm. Remove from the oven and transfer to a large serving platter, if desired. Sprinkle red onion, olives, and mint evenly over top (I used the mint in the tzatziki but better to use it here for added color).

Serve with tzatziki and salsa.

Now, fried rice is not something to be indifferent about.

No! Fried rice is something to crave. On a bad day, a good day … most definitely a hungover day.

Seriously. This fried rice does it for me. Why? Well, let’s start with the fact that we’re really eating a big bowl of vegetables. I have nothing against eating such things, but other people might – so I know this is a big deal. And as much as I enjoy vegetables, sometimes I’m not exactly satisfied after eating them on their lonesome.

This is a big bowl of vegetables that I’m happy to eat with a hangover. Tell me you’ve got veggies with that going on! No, really – tell me. One can never have too many healthy hangover cures.

The first time I ever made fried rice, I followed Mark Bittman’s recipe in The Food Matters Cookbook. And it wasn’t bad, not at all. It’s just that now that I know a thing or two, I got to make it my own way. I looked around at all kinds of fried rice recipes – which, BTW, there are about 1,000,001 different methods to do so – and I made up my own way. I’m not claiming it to be super-authentic, but it will make some damn good fried rice.

Summer had me craving a boat-ton of zucchini and yellow squash. But if you find yourself in a different season or you just plain want to go a different direction, please! Be my guest. Peas and carrots is a classic route for fried rice, and if you go there, be sure to cook the carrots until they’re tender and then add the peas at the end – otherwise they’ll turn a murky greenish-brown color. Not a good look. Broccoli and cauliflower would be another good winter-friendly option. Asparagus in the spring … you get where I’m going with this … endless opportunity!

What makes this fried rice loaded, other than the vegetables? For us, it’s all about the eggs. The little bits of fried egg are our favorite part, so I go heavy.

You load up on what you like, ya dig?

{And don’t forget the egg rolls!}

For me, it’s easy to define: When the hangover strikes. It’s either Chinese, or something Italian with red sauce like lasagna or pizza. Every time.

Eating after a night of drinking is, for me, why I’ll always carry an extra few pounds. This is why I’m convinced I’ll be at my thinnest when I’m pregnant – no drinking so no hangovers so no gorging myself for an entire day every time. Ha!

One thing I’ve been trying to work on is not to give in to this vicious cycle any longer. Or at least, clean it up a bit.

Enter healthy(-ish) Chinese food you can make at home. Score!

This is especially good for me, because I live in South Florida and can’t really get much decent Chinese takeout. If I were an NYC-er, I doubt this would be happening.

Yes, these egg rolls contain bacon – but only a little, and the real reason we can call them healthier is that they’re baked instead of fried. They still get nice and crispy in the oven, a different kind of crispy than fried, of course – but delicious nonetheless. Plus, you don’t get that gross, stick-a-fork-in-me feeling you get when you overindulge on the fried stuff.

You’re also getting A TON of veggies, which is why these fit perfectly into The Food Matters Project philosophy. This week, my dear friend Alyssa of Everyday Maven chose Summer Rolls with Peanut Sauce. You can get the original recipe here, a super-light no-cook option for summer. And see what the rest of the group did with this one here!

Stay tuned for a summer veggie-loaded fried rice later this week!

Baked {Shrimp + Bacon} Egg Rolls

We don’t have to feel guilty about sneaking bacon in here, because these egg rolls are baked instead of fried. I love the combination of bacon and shrimp here, but feel free to substitute the meat you like. You could also replace with 2 cups of vegetables, like mushrooms and bean sprouts, for a meatless version. 

• 1/4 pound bacon, chopped
• 2 cups raw or cooked shrimp
• 3/4 of a head of cabbage, finely shredded (I used the whole head because I don’t really eat cabbage otherwise – had a bit of filling leftover, which I ate!)
• 1 small red onion, finely shredded
• 2 carrots, finely shredded
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Pinch of brown sugar
• Kosher salt and freshly ground black pepper
• 1 package of 15 egg roll wrappers
• Canola, vegetable, or peanut oil for brushing

Cook bacon in a large sauté pan over medium heat until crisp, about 7 to 9 minutes. Remove bacon to a paper towel, reserving the bacon fat in the pan. If you’ve got raw shrimp, sprinkle with salt and pepper and add them to the pan, cooking until just opaque – about 1 to 2 minutes depending on size, flipping once. Transfer cooked shrimp to hang out with the bacon for now.

Add cabbage, onion, and carrots to the pan. (I do all of my shredding in a food processor, but you’ll need it again so just rinse it for now). Cook for 4 or 5 minutes, until softened. Add the ginger and garlic and cook for another minute or two. Stir in soy sauce, sesame oil, and brown sugar. Remove from heat and set aside.

Add bacon and shrimp to food processor and pulse a few times until it’s in small pieces. (Or, chop it yourself.) Stir this mixture into the pan with the veggies. Season to taste with salt and pepper (start with 1/2 teaspoon of salt and go from there, remembering that the dipping sauce will add saltiness, too).

Preheat the oven to 400 degrees F and get your wrapping station ready! You’ll need your egg roll wrappers, a clean surface, and a small dish of water.

Lay one wrapper out like a diamond with one point facing you, and then scoop 3 rounded tablespoons of filling in a line right across the lower-middle section of the wrapper. (I made mine pretty big since I had a lot of filling, though traditionally you would make them smaller.) Dip your finger into the water and moisten the edges of the top half of the diamond. Start rolling up from the bottom, tucking as you roll. When you get to the center, fold the sides of the diamond over and continue rolling/tucking up. See this helpful tutorial if you’re more of a visual person!

Place egg rolls on a sheet pan and brush with oil on both sides. Bake for 30 to 35 minutes, flipping once, until golden brown and crisp. While they’re baking, whip up the dipping sauce.

Makes 15 large egg rolls.

Soy-Lime Mustard Dipping Sauce

A really fast, really tasty dipping sauce for your egg rolls. A little sweet, a little salty, and perfectly tangy.

• 2 tablespoons soy sauce
• 2 tablespoons fresh lime juice
• 1 teaspoon Dijon mustard
• 1 teaspoon rice vinegar
• 1 teaspoon brown sugar
• 1 garlic clove, pressed or minced

Whisk it all together and serve in a small dish. Easy-peasy!